Queso Fundido Flatbread Recipe

Make and rest dough

In a medium bowl whisk together flour, salt, and sugar. In a small cup combine warm water (about 95–105°F / 35–40°C) and yeast; let bloom for 3–5 minutes until foamy. Add yeast mixture and olive oil to the flour and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest in a warm place for 30 minutes to 1 hour until roughly doubled.

Shape and prebake base

Preheat oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside. After dough has risen, divide into 2 equal pieces for small flatbreads (or keep whole for one large). Roll each piece into a 7–8 inch oval or round, about 1/8–1/4 inch thick. Transfer to a piece of parchment. Dock lightly with a fork to prevent large bubbles. Slide parchment onto the preheated stone/sheet and bake 4–6 minutes until the flatbread just begins to set but not brown. Remove from oven and reduce oven to 425°F (220°C).

Prepare poblano rajas and onions

While the dough rests, heat butter or oil in a skillet over medium heat. Add thinly sliced onion and sauté 3–4 minutes until translucent. Add sliced roasted poblano rajas and continue to cook 2–3 minutes until they are heated through and flavors meld. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and set aside.

Combine cheeses

In a bowl toss together shredded Oaxaca, Chihuahua, and asadero cheeses so the blend is even. Keep chilled until ready to assemble.

Assemble quesofundido flatbread

On the prebaked flatbread, distribute half of the cheese blend in an even layer, then top with half of the poblano-onion mixture. Add the remaining cheese on top to create a molten cheese layer. Repeat for second flatbread if making two.

Bake until melty

Return assembled flatbreads to the oven (425°F / 220°C) on the baking stone or sheet. Bake 6–8 minutes until cheese is fully melted, bubbling, and edges of the flatbread are golden. If desired for a blistered top, switch to broil for the last 30–60 seconds watching closely to prevent burning.

Make chipotle aioli

Whisk together mayonnaise, minced chipotle in adobo, lime juice, minced garlic, and smoked paprika until smooth. Taste and adjust: add more chipotle for heat or more lime for brightness. Season to taste with a pinch of salt if needed.

Finish and serve

Remove flatbreads from oven and let rest 1–2 minutes. Drizzle or dollop chipotle aioli over the melted cheese (or serve aioli alongside for dipping). Sprinkle chopped cilantro if using. Slice into wedges and serve immediately while the cheese is hot and stretchy.